Zucchini Orange Bread

July 7, 2014 in Breads, Recipes

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You will love this moist and delicious bread – quick and easy to put together and suitable for just about any time of the day

Ingredients:

  • 1 package of cranberry-orange muffin mix
  • 1-1/2 cups of shredded zucchini
  • 1 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of freshly grated orange peel
  • Cream cheese (optional)

Directions:

  1. Preheat oven to 3650F.
  2. Grease 8 x 4-inch loaf pan and set aside.
  3. Combine muffin mix, zucchini, water, cinnamon and orange peel in medium bowl and stir just until dry ingredients are moistened.
  4. Spoon batter into prepared loaf pan.
  5. Bake for about 40 minutes or until toothpick inserted into centre comes out almost clean.
  6. Cool in pan on wire rack for about 5 minutes.
  7. Remove bread from pan to wire rack and cool completely.
  8. Serve with cream cheese if desired.

 

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Tomato Cheese Bread Recipe

June 24, 2014 in Breads, Recipes

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Rating: 5.3/10 (3 votes cast)

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Here is one of my quick and easy and very delicious recipe – definitely a nice addition to any dinner or lunch or as a snack. Try serving it with nice salad for a great summer meal!

 

 

Ingredients:

  • 1 – 14 oz. can of diced tomatoes
  • 2 cups of buttermilk baking mix
  • 2 teaspoons dried oregano leaves, crushed, divided
  • 3/4 cup of shredded cheddar cheese
  • 3/4 cup of shredded Monterey Jack cheese

Directions:

  1. Drain tomatoes, reserving juice.
  2. Combine baking mix, 1 teaspoon of oregano and 2/3 cup of reserved tomato juice in medium bowl.
  3. Press dough evenly to edges of 11 x 7 x 2 inch greased baking dish.
  4. Sprinkle cheddar cheese and remaining oregano over batter.
  5. Distribute tomato pieces evenly over cheese and sprinkle with Monterey Jack cheese.
  6. Bake in preheated oven at 375F oven for 25 minutes or until edges are golden brown and cheese is bubbly.
  7. Cool 5 minutes before cutting squares to serve.
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Fresh Apple Cinnamon Cake Recipe

June 17, 2014 in Cakes, Recipes

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Rating: 10.0/10 (1 vote cast)

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You can cheat here a little bit to make this cake very easy to put together. Using quick bread and coffee cake mix and topping it with fresh apples makes up nicely for the cheat!

Fresh Apple Cinnamon Coffee Cake

Ingredients:

  • 1 package cinnamon swirl quick bread and coffee cake mix
  • 3/4 cups of water
  • 4 egg whites
  • 1 teaspoon of vanilla
  • 1 cup of finely chopped Granny Smith apples

Directions:

  1. Preheat oven to 350F.
  2. Spray 13 x 9 inch baking pan with non-stick cooking spray and set aside.
  3. Set aside cinnamon swirl mix.
  4. Beat quick bread mix, water, egg whites and vanilla in a medium bowl with electric mixer at medium speed until well blended.
  5. Spoon batter into prepared pan.
  6. Spread apples evenly over batter and sprinkle evenly with cinnamon swirl mix.
  7. Bake 22 -25 minutes or until toothpick inserted into centre comes out clean.
  8. Remove cake to wire rack and cool for minimum of 15 minutes.
  9. Cut into pieces and serve warm at room temperature.

Please note: These flavors are at their peak when this coffee cake is served warm. To reheat, microwave on high for 10-15 minutes.

And consider serving it with vanilla ice cream – delicious!

 

 

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Hot Cross Buns Recipe

March 26, 2014 in Recipes

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Hot-Cross-Buns (2)This is another favourite treat – for Easter or for anytime. If you have not made Hot Cross Buns before, trying the recipe now will give you the chance to do it before the Easter holidays. I have made these ahead of time, froze them and then put them into the oven for a few minutes just before serving time. They come out beautifully!

Ingredients:

  • 3/4 cup of milk
  • 1 package (1/4 oz.) of active dry yeast
  •  1/2 teaspoon of granulated white sugar
  •  3- 1/2 – 4 cups of all purpose flour
  •  1/4 cup of light brown sugar
  •  1 teaspoon of cinnamon
  • 1/4 teaspoon of cloves
  • 1/4 teaspoon of allspice
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 1/4 cup (4 tablespoons) of unsalted butter, room temperature
  • 2 large eggs
  •  1/2 cup of candied fruit and peel mix
  • 1/4 cup of raisins or currants

Egg wash: 

  • 1 large egg
  • 1 tablespoon of milk or cream

Glaze: 

  • 1/2 cup of confectioners (powdered or icing) sugar, sifted
  • 1 tablespoon milk or cream

Directions:

    1. In a small saucepan or in the microwave heat the milk until lukewarm .
    2. Add the yeast and 1/2 teaspoon sugar and stir to combine.
    3. Set aside for about 10 minutes or until the yeast is activated and is foamy.
    4. Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. 
    5. Once the yeast is foamy, add to the flour mixture and beat to combine.
    6. Add the eggs, one at a time, mixing well after each addition.
    7. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). 
    8. Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit. 
    9. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased.
    10. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).
    11. When the dough has doubled in size, punch it down, and divide into 12 equal pieces. 
    12. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) 
    13. Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash.
    14. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 – 60 minutes).
    15. Preheat oven to 400 degrees F .
    16. Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife ,make a cross in the tops of each bun. 
    17. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the centre comes out clean.

Hope this recipe will turn out well for you, please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated

 

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Best Ever Banana Bread Recipe

March 18, 2014 in Breads, Recipes

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Rating: 5.6/10 (17 votes cast)

banana_bread_1Until I found this recipe, I used to throw bananas that turned black and soft straight into the composter. Not any more! Bananas gone past their prime are the best for this recipe and if you have more of them then what the instructions call for – do not worry – use them – it will make the bread even better! And the good thing is that you can store this delicious bread in your freezer for a long time – when you defrost it, it will taste as if you had just baked it that day!

Best Ever Banana Bread

Ingredients:

 

  • 1-1/2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/4 cup of sugar
  • 1/2 cup of chopped walnuts
  • 2 eggs, beaten
  • 1/3 cup of corn syrup
  • I cup of mashed bananas

Directions:

 

  1. Stir dry ingredients together in a large bowl.
  2. Stir in nuts.
  3. Mix remaining ingredients together in another bowl.
  4. Make a well in the centre of the dry ingredients, pour in liquid, stir only until flour is moistened.
  5. Spoon into a greased loaf pan (8-1/2″ x 4-1/2″ x 2-1/2″)
  6. Bake at 350F for 55 to 60 minutes

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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Gluten-Free Sandwich Bread Recipe

February 28, 2014 in Breads, Recipes

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gluten free sandwich breadThis delicious bread will only take you about 10 minutes to put together and you will be able to make anything from grilled cheese, delicious sandwich or French toast. And it will freeze without a problem so you can make extras and enjoy them at a later date.

Gluten-Free Sandwich Bread:

Ingredients:

  • 1 cup of tapioca starch
  • 1 cup of brown rice flour
  • 3/4 cup of potato starch
  • 3 tablespoons of ground flaxseed
  • 2 teaspoons of quick-rising (instant) dry yeast
  • 2 teaspoons of xanthan gun
  • 3/4 teaspoon of salt
  • 1-1/3 cup of warm milk
  • 2 eggs
  • 1 tablespoon of liquid honey
  • 2 teaspoons of light olive oil
  • 1 teaspoon of cider vinegar

Directions:

  1. In large bowl, whisk together tapioca starch, brown rice flour, potato starch, flaxseeds, yeast, xanthan gun and salt
  2. Whisk together milk, eggs, honey, oil and vinegar.
  3. Pour over tapioca starch mixture and stir until well combined.
  4. Scrape into parchment paper lined 8 x 4 inch loaf pan and smooth the top.
  5. Cover loosely with plastic wrap
  6. Let stand in warm draft-free place until loaf rises just above the rim of pan – about 20 minutes.
  7. Bake in 350F oven until light golden and a tester inserted in centre comes out clean – about 1 hour.
  8. Transfer to rack
  9. Serve warm or let cool.

 

I hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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Best Christmas Fruitcake Recipe

December 5, 2013 in Recipes

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Rating: 5.2/10 (35 votes cast)

Ever thought that mango is great in a Christmas  fruitcake? And for sure – the recipe you are using rum does say to use just a little bit of rum…Here is one of my favourite recipes – and what would Christmas baking efforts be without a real fruitcake? This one is full of fruits and nuts and is sweet and moist….. real treat! Especially if you serve it with French Vanilla Ice Cream or real whipping cream (just forget the calories for once – this one is worth it!

Ingredients:

  • 1/8 cup chopped Maraschino cherries
  • 1/8 cup chopped dried or candied mango
  • 1/4 cup dried cranberries
  • 1/4 cup dried currants
  • 2 tablespoons chopped candied lemon
  • 1/4 cup dark rum
  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsulfured molasses
  • 2 tablespoons milk
  • 1/4 cup chopped pecans
  • 1/4 cup dark rum, divided

Directions

  1. Start by soaking the cherries, mango, cranberries, currants, and lemon by covering them in a bowl with in 1/4 cup of rum. Cover tightly and let the mixture sit for at least 24 hours in room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Butter a 6×3 inch round pan (or a small loaf pan if you don’t have a round one) and line with parchment paper.
  4. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg until nicely mixed together.
  5. Mix together flour, baking soda, salt, and cinnamon and add to the butter and sugar mixture in three batches, with alternatively adding molasses and milk.
  6. Stir in soaked fruit and chopped nuts.
  7. Transfer batter into prepared pan.
  8. Bake in preheated oven for 40 to 45 minutes.
  9. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  10. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin.

This cake is great if you age it for a while – you could make it as far ahead as 10-12 weeks – but it will be just as good in a week!

Please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

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Homemade Butterfly Dinner Rolls

November 15, 2013 in Breads, Recipes

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Rating: 7.3/10 (4 votes cast)

butterfly dinner rolls 001Delicious and easy to make – these butterfly rolls will be a hit at your dinner table! You can also change the recipe a little and make cinnamon rolls – just brush the dough with melted butter and sprinkle with cinnamon sugar. Drizzle with confectioners’ sugar glaze and you will have a real treat!

Homemade Butterfly Dinner Rolls

Ingredients:

  • 4-1/2 -5 cups of all purpose flour
  • 1/4 cup of sugar
  • 1-1/2 teaspoons of salt
  • 2 packages of active dry yeast
  • 1 cup of milk, scalded and cooled
  • 6 tablespoons of butter, melted and divided
  • 2 eggs. slightly beaten

For the glaze:

  • 1 egg
  • 1 tablespoon of milk

Directions:

  1. In a large bowl, combine flour, sugar, salt and yeast.
  2. Mix well.
  3. Stir milk, 4 tablespoons of melted butter and eggs into flour mixture.
  4. On a lightly floured surface, knead dough until smooth and elastic – about 5-10 minutes.
  5. Shape dough into a ball.
  6. Place dough in a large greased bowl, turning to coat.
  7. Cover with a damp cloth and let rise in a warm place until doubled in size – about 1 hour.
  8. Preheat oven to 400F.
  9. Grease 24 three inch muffin pan cups.
  10. Punch down dough and then divide it in half.
  11. On a lightly floured surface, using a lightly floured rolling pin, roll one dough half into 1/8 inch thick rectangle.
  12. Brush with some of the reserved butter.
  13. Cut dough into 1-1/2 inch wide strips.
  14. Stack 6 strips on top of each other.
  15. Using a sharp knife, cut the dough stacks into 1-1/2 inch pieces.
  16. Place dough pieces, cut side up in prepared muffin pan cups.
  17. Repeat with remaining dough and butter.
  18. Cover and let rise for about 15 minutes.
  19. In a small bowl, whisk together egg and milk.
  20. Brush tops of rolls with egg glaze.
  21. Bake until golden – 12 – 15 minutes.
  22. Transfer rolls to wire rack to cool slightly.
  23. Serve warm.

 

Hope you will enjoy these delicious rolls – please send me your comments, your input is always welcomed and very much appreciated!

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Ginger Pumpkin Bread Recipe

November 1, 2013 in Breads, Recipes

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Rating: 6.8/10 (4 votes cast)

pumpkin bread 001

 

Did you think about putting ginger and pumpkin flavors together? Whether you did or not, try this recipe – deeeeeelicious!

Ginger Pumpkin Bread Recipe:

Ingredients:

  • 12 tablespoons of unsalted butter, melted – plus: room temperature butter for pan
  • 2-1/2 cups of all purpose flour – plus more for dusting the baking pan
  • 2 teaspoons of baking powder
  • 2 teaspoons of ground ginger
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 1 cup of packed light brown sugar
  • 1 can (15 oz) of pumpkin puree – 1-3/4 cups
  • 3 large eggs
  • Icing sugar and hot water for glaze

Directions:

  1. Preheat oven to 375F.
  2. Butter and flour dust two 8-1/2 x 4-1/2 loaf pans and set aside.
  3. In a large bowl, whisk together flour, baking powder, ginger and salt.
  4. In a medium bowl, whisk together both sugars, pumpkin puree, melted butter and eggs.
  5. Add flour mixture and stir until just combines.
  6. Divide batter between prepared pans.
  7. Bake just until a toothpick inserted in centre of loaves comes out clean – about 50 minutes.
  8. Let cool for 10 minutes, invert pans and transfer loaves to wire rack to cool completely.
  9. Glaze if desired by mixing icing sugar with a little hot water and stirring it until thick paste forms. Drizzle this over the loaf.

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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The Best of Thanksgiving

October 9, 2013 in Recipes

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Are you planning all your special Thanksgiving activities and menus? If you are, you can probably use a little help. Here are some of my best tips and recipes – all in one place. Enjoy!

Great Tips for Your Thanksgiving Table

GREAT TABLE TIPS

Easy Thanksgiving Table Decorating Ideas

TABLE DECORATING IDEAS

Best Thanksgiving Recipes

BEST RECIPES

Light Thanksgiving Dinner Menu

LIGHT MENU

Thanksgiving Games

GAMES

Traditional Thanksgiving Dinner Menu

traditional

 

 Hope you will enjoy all this information and make you Thanksgiving Holidays very, very special! My best wishes to you, your family and friends!

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